Preparation time : 20 minutes + over night soaking of millet’s
Cooking time : 15-20 minutes
Serves : 6 members
Description
I had no knowledge about millet’s and its benefits until recent when I went to a naturopathy hospital for a body detox where they used just millet’s for all meals. This sure was an awakening up grade to me. Took note of all the recipes from there and tried it out at home with results being great but a sure fail on the table with long faces. So all those recipes seem to be on rest in the hand written cook book as it is. But I was not ready to give up and what do I do with all the millets in my pantry. So every alternative day is a recipe trial day with millets keeping in mind it has to taste good and must be of an reinterpretation of any Indian main course that’s usually had for breakfast. This versatile kolukattai also is one such recipe that developed just like that in my mind. These novel tea time kolukattai’ are loaded with the Goodness of vegetables, dal and millet. It is a hard feat to come up with great vegetarian dishes for me. Here I some how cracked it, guess it was sheer fluke.. What ever let’s all celebrate the joy of healthy cooking by making this dish at all our homes.
Ingredients | Quantity |
|---|---|
| Little millet / samai arisi | 2 cups |
| Moong dal | 6 tablespoons |
| Whole pepper corns | 2 teaspoons |
| Cumin seeds | 2 teaspoons |
| salt | to taste |
| water | 3 cups |
| onion | 1 chopped |
| carrot | 1 chopped |
| beans | 4 chopped |
| cabbage | 1/4 cup chopped |
| green peas | 1/4 cup |
| Oil | 1 tea spoon |
| mustard seeds | 1/4 tea spoon |
| urad dal | 1/4 tea spoon |
| curry leaves | few |
| Grated coconut | 1 table spoon |
Method for kolukattai
- Wash and soak little millet in water overnight. Drain and grind to a coarse paste adding little water the next morning.
- Dry roast moong dal to light golden in colour. Remove, cool completely and grind to a coarse powder with black pepper corns and cumin seeds.
- Heat a non stick kadai with oil, add the mustard seeds, urad dal and curry leaves. Once they splutter top with the powdered moong dal mix and sauté for a minute.
- Add chopped vegetables and onion. Sauté with salt to taste till half cooked with a sprinkle of water.
- Add the coconut and mix well. Pour the soaked ground little millet mixture with water and keep stirring till it gets to thick dough consistency in medium heat for about 10-15 minutes.
- Take out and roll into lime size balls and steam in a greased base for 8 to 10 minutes, like for idle or ediappam. Serve hot with chutney.
Chutney ingredients
Ingredients | Quantity |
|---|---|
| Coconut grated | 3/4 cup |
| Fried dried red chillies | 4 |
| Tamarind | goose burry size ball |
| Salt | to taste |
| Water | very little |
| Small onions | 1/2 hand |
Method for chutney
- Grind all ingredients together except for small onions to a coarse paste adding very little water.
- Add the small onions and grind just to crush them coarsely. Mix well. Taste and adjust seasoning. Remove and serve with kolukattai.
